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tommc23

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So I would use this for boiling the clams with pretty much all the ingredients you’ll need for the actual chowder 
https://www.narragansettbeer.com/recipe/clam-bake?age-verified=3d37994b5f
any summer ale is prime time for this I like Sam summer but use your favorite and it’ll be good. I also don’t use corn in my chowders but doesn’t matter.
I like Emerils recipe actually. I take the sausage and clams and add them to the rest of the recipe 
https://www.thespruceeats.com/emerils-boston-clam-chowder-recipe-1809156
I prefer a thicker chowder myself, one of my favorites around is a place down the street called the green house. They use bacon instead of sausage but hey they all can’t be me

The chowder with Bacon was much better than I expected. There was a restaurant in FL that made it every Friday, unfortunately the restaurant did not survive C19.


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7 minutes ago, Rickp said:


The chowder with Bacon was much better than I expected. There was a restaurant in FL that made it every Friday, unfortunately the restaurant did not survive C19.


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I make it a point at every restaurant to try their chowders. I am surprised at how many try to pass cambells as a chowder 🤣

C19 has really screwed up alot. We had a....wouldnt call it nice...but fun bar about a stone throw from the house. Great live weekend music, food was surprisingly really good (best nachos around) and strong drinks....their design taste could be compared to Tony Montana but they folded up after the first month which is really disappointing because it was great

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I make it a point at every restaurant to try their chowders. I am surprised at how many try to pass cambells as a chowder 🤣
C19 has really screwed up alot. We had a....wouldnt call it nice...but fun bar about a stone throw from the house. Great live weekend music, food was surprisingly really good (best nachos around) and strong drinks....their design taste could be compared to Tony Montana but they folded up after the first month which is really disappointing because it was great

There was a small Mom & Pop diner (breakfast & lunch) in CT.
It was thru 50’s thru 70’s that made a Clear Broth Chowder that was freakin awesome. Unfortunately the recipe died with them. Others tried to copy to no avail.
I’m not crazy about the clear broth except for that little diner’s.


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We're celebrating our Christmas this weekend, so I've got a turkey breast in the smoker today. I hope it turns out good, my wife forgot to order one from grocery pickup and I had to go get one. The only ones left in store were a bake in the bag, seasoned breast. I took it out of the roasting bag, rinsed it, and then put a rub on. 

While I was out I also bought some pork chops and a ribeye for sous vide to make in a couple of days. 

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Little Hawaii New year's tradition, oxtail soup:

B34CA8D4-32D7-4196-9A97-30F06C0BE141.jpeg.4964514f44b0648e9ce3b07da7e6df94.jpeg

18440CB2-EF10-490B-BA18-A0BD226283CE.jpeg.94c5ae52b3432ef48e97fa1cc2a3d543.jpeg

First time ever making it and it came out AWESOME, even tho I had to omit the peanuts due to the wife's allergy. Meat fell right off the bone in only 40 minutes at high pressure in the IP. Dip the meat in a ginger/cilantro/shoyu (soy sauce) sauce, put it in a spoon with some of the broth, and you get a really tasty bite.

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4 minutes ago, yungkory said:

Little Hawaii New year's tradition, oxtail soup:

B34CA8D4-32D7-4196-9A97-30F06C0BE141.jpeg.4964514f44b0648e9ce3b07da7e6df94.jpeg

18440CB2-EF10-490B-BA18-A0BD226283CE.jpeg.94c5ae52b3432ef48e97fa1cc2a3d543.jpeg

First time ever making it and it came out AWESOME, even tho I had to omit the peanuts due to the wife's allergy. Meat fell right off the bone in only 40 minutes at high pressure in the IP. Dip the meat in a ginger/cilantro/shoyu (soy sauce) sauce, put it in a spoon with some of the broth, and you get a really tasty bite.

F@“$ that looks amazing. What’s in the broth?

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30 minutes ago, Lacassem said:

F@“$ that looks amazing. What’s in the broth?

2 quarts of water

2 Tbsp Better than bouillon (BTB)

1 Can of Beef Broth

Hawaiian salt (I think you guys call this sea salt?) It's just really coarse sea salt, very salty.

10 Shitake mushrooms, sliced

5 Star anise

2 pieces dried orange peel (don't know the Chinese word for it)

2 Tbsp of crown royal

(It's supposed to have a handful of shelled peanuts)

Basically just trim the fat off the oxtails (4-5lbs) and parboil them to get more of the fat off, trimming if necessary. Combine everything in the IP with 2 quarts of water and pressure cook on high for 40 minutes and let it naturally release. Skim the fat/oil off the top after and remove the star anise and orange peel.

In a larger stock pot add 2 more quarts of water and 2 tsp of BTB (beef flavor) and won bok cabbage and gently boil that. Then combine with the stuff from the IP.

The broth itself is almost clear once you add the additional water, and very clean, to counteract the punch you in the face ginger and cilantro "dip" for the meat. Super good if ya eat it correctly, and goes well with a side of white rice. I never had oxtail before last New year's day because it didn't sound appetizing, I was really missing out all these years!

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5 minutes ago, tommc23 said:

Smash burgers tonight cooked on top of thin sliced onions

20210102_172104.jpg

20210102_172753.jpg

Oh hey 👋🏼 

Christmas dinner was Lobster Risotto. My wife said no more changing recipe every year, we’re doing this exclusively. 
 

 

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32 minutes ago, tommc23 said:

Looks good

Same dude. Smash burgers are so good. 
 

Fun trick...after the cooked lobsters are broken down and meat is in a rough chop, set it in a large bowl and drizzle some melted butter then let it sit before folding into the risotto. 

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Smoked turkey and finger foods tonight for dinner. We had Spinach Dip, Hawaiian rolls, tortilla chips with dip, sausage balls, and homemade fudge. 20210102_152443.jpg.aeeb4ec35aaa42e17d8a83a1523fd805.jpg20210102_181904.jpg.aa609c96be91d7ff86af0ebf0e342880.jpg
You still using that alder?

the more I practice, the luckier I seem to get..

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15 minutes ago, azstu324 said:

You still using that alder?

the more I practice, the luckier I seem to get..
 

I am and I love it. I used it Thanksgiving and it turned out great. I went with maple for this one because I found a bag on the carport and thought I'd finish it off. 

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1 hour ago, sirchunksalot said:

 

 

1 hour ago, sirchunksalot said:
I am and I love it. I used it Thanksgiving and it turned out great. I went with maple for this one because I found a bag on the carport and thought I'd finish it off. 

I need to order me a bag of maple ASAP. With the new year starting, I need to get back on the diet horse (I know.. I know.. everyone's heard it) and will be eating loads of chicken and lean pork with all my greens.

A maple and alder mix would make for a really good combo!

the more I practice, the luckier I seem to get..
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2 hours ago, azstu324 said:

 

I need to order me a bag of maple ASAP. With the new year starting, I need to get back on the diet horse (I know.. I know.. everyone's heard it) and will be eating loads of chicken and lean pork with all my greens.

A maple and alder mix would make for a really good combo!

the more I practice, the luckier I seem to get..
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That's a good reminder that I need to order more Adler, I have about enough for one more smoking session. 

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11 hours ago, MattF said:

Last week Meijer had Prime Rib on sale and I got a 3 bone 7.4 pounder for $42. Put it on the smoker yesterday and served it with some roasted veggies.

1127017447_primerib.jpg.2a59e6190b256ce77cfed8d76aac4385.jpg1888331046_primerib2.jpg.8bd4cc9a9d3eb60e40e0e969b8146e52.jpg382307597_primerib3.jpg.47e980f627064bfd7107993b7c1a4ab0.jpg355822316_primerib4.jpg.87aea0d59c9300688310b1d519b092e9.jpg1366936522_primerib5.jpg.c87ec6e1a1602c577ad9a35a6c255a3d.jpg

My wife and I had a 2-bone this last week.  Too cold for the Grilla, so we put it into a 550º oven; 5 minutes per pound for 15 minutes, then turn the oven off and leave it there for 2 hours.  Amazing!

We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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On 1/2/2021 at 3:43 PM, sirchunksalot said:

Smoked turkey and finger foods tonight for dinner. We had Spinach Dip, Hawaiian rolls, tortilla chips with dip, sausage balls, and homemade fudge. 20210102_152443.jpg.aeeb4ec35aaa42e17d8a83a1523fd805.jpg20210102_181904.jpg.aa609c96be91d7ff86af0ebf0e342880.jpg

Where's the fudge?  Oh right...  I know....   Could have saved some for us!!   🤣

We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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Not to hijack the Cooking thread, but it us somewhat related.  Cooked a standing rib roast last week in a roasting pan uncovered in the oven at 550º for 15 minutes, then turned off oven and let it sit in the oven for 2 hours.  Perfectly cooked!  However, the oven was a mess.  

Raining this morning and my wife went to the store for our weekly shopping.  I decided to clean the oven; first time since we moved in a year ago.  I know, I know!!  But we don't use it much.  The range came with the house and I have no idea how old it is, but the previous owners were meticulous with the house and everything in it.  

The oven is also a convection oven and does not have an exposed bottom element.  The manual says no chemicals, scouring pads; only mild soap and water and a little vinegar.  I did that.  What I found were black pieces that looked like hard "rubber grommets" and maybe piece of another.  The oven is black and I've never noticed them before.  Had no clue what they were or where they came from.  Cleaned the oven with the Steam Clean feature for 30 minutes; wiped it out... looks decent!  My wife came home and I showed her the black "grommets".  She said:  "Those are sliced olives."  🤣🤣🤣

We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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Cooked a ribeye and some butterfly pork chops today in the Instant Pot using the sous vide setting. I picked up a vacuum sealer a few days ago and it made a huge difference. The ribeye just melted in my mouth. 20210106_184216-01.jpeg.284bcc206ef5945de736212dd7da436a.jpeg20210106_184223-01.jpeg.e27b89e8c7917dc462ceac24817a241e.jpeg

As you can tell, this time I buttered it. 

The chops turned out good, too. I made those for my wife and sister-in-law but did try a bite. 

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17 minutes ago, sirchunksalot said:

Cooked a ribeye and some butterfly pork chops today in the Instant Pot using the sous vide setting. I picked up a vacuum sealer a few days ago and it made a huge difference. The ribeye just melted in my mouth. 20210106_184216-01.jpeg.284bcc206ef5945de736212dd7da436a.jpeg20210106_184223-01.jpeg.e27b89e8c7917dc462ceac24817a241e.jpeg

As you can tell, this time I buttered it. 

The chops turned out good, too. I made those for my wife and sister-in-law but did try a bite. 

How was it with the butter?

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39 minutes ago, tommc23 said:

Well I guess you're welcome for exposing you to it on accident 

As the late great bob Ross said 

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Still going on my vegan stretch. Doing what I would call a less traditional gumbo. My military friends would be busting my balks right now.

did kidney and great north beans (didn’t have enough kidney) and I really like the great north beans. Most of the traditional gumbo ingredients but couldn’t find okra so using asparagus for this one. Also not doing any meat, I like my shrimp gumbos but hopefully this will scratch my itch for gumbo

 

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